LAGER:
Two different types of yeast can be used to create alcohol. Bottom-fermenting yeast that ferments slowly at a low temperature creates a smoother, mellower beer. Lager beers are light in color, high in carbonation and tend to be less alcoholic than ales. Lagers are best served chilled (about 48 F/9 C).

ALE:
The other type of yeast rises to the top during fermentation. It also ferments more rapidly and at a higher temperature, resulting in a more aromatic and fruity product. Real ale is produced using traditional methods, without pasteurization. Compared to lagers, ales have a lower amount of carbonation and should be served at a warmer temperature (54-56 F/12-13 C). Strong ales should be served at room temperature.

AMBER:
Malty, hoppy beers have a rich golden color. They can be ales or lagers and tend to be fuller bodied due to the addition of specialty grains.

BITTER:
Highly hopped for a more dry and aromatic beer, bitter is pale in color but strong in alcohol content. It's popular in British pubs.

DARK BEER:
Beer becomes darker when the barley is kilned for a longer period of time. This also creates richer, deeper flavors from the roasted grain.

FRUIT BEER:
Fruit may be added either during the primary fermentation or later. Fruit beer is usually made with berries, although other fruits can be used.

INDIA PALE ALE:
The name is often shortened to IPA. This ale was originally brewed in England for export to India. The large quantities of hops added were intended as a preservative and to mask potential off-flavors that might develop during the long voyage.

MILD BEER:
Developed as a sweeter and cheaper alternative to dark ales and porters. Mild beer was a popular beer in the mid-nineteenth century but has all but disappeared in most pubs.

PILSNER:
This is the term for the classic lager originally developed in Czechoslovakia, a pale, golden-hued, light beer after which many mass-produced American beers are modeled. Pilsners should be served very cold (43 F/6 C).

PORTER:
Very bitter, very dark, this beer was developed in England as a "nourishing" drink for manual laborers such as porters.

STOUT:
Very dark and heavy, with roasted unmalted barley and, often, caramel malt or sugar, stout was invented by Guinness as a variation on the traditional porter. Serve Guinness at a cool temperature (41-43 F/5-6 C).

WHEAT BEER (WEIZEN):
Malted wheat, in addition to barley, is used for this German style beer. Wheat beers were drunk prior to Prohibition and are experiencing a rebirth in the U.S. American wheat beers are markedly different from their German predecessors, which are "spicier."

Information provided by: http://www.drinkfocus.com/

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